Tag Archives: Cinnamon Roll Cake

How a bear does birthdays

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Ok, ok, just one more about T’s birthday, and then we’re done. PHOTO AVALANCHE AHOY, CAP’N. So help me, I cannot narrow them down more than this.

(There’s something about having a birthday midweek and then a birthday tea at the weekend that seems to make it last f o r e v e r. Lucky T. He sees any old open flame these days and yells ‘happee birthdee day!’)

We are in the middle of redoing our little garden at the minute – more about that later – so we wanted to celebrate in ways that would be fun, but also relatively inexpensive. I found this balloon wall on You Are My Fave, and it looked perfect: five bags of heavy-duty coloured balloons from Hobbycraft cost ¬£5, and boom, done. Or should I say, boom, much late night fiddling with tape, bicycle pumps and string, done. I’ll do a quick tutorial for this later in the week, because we tried a couple of different ways that didn’t work before we found one that did.

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You should’ve seen his face when he saw it. His mouth fell into a perfect O.

The thing about being a second child is that basically everything you play with belongs to your older brother. One of the nicest parts of the morning was seeing him overwhelmed by opening new, exciting things just for him.

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We’d given H the day off from nursery, and planned to go into London and visit the Natural History Museum. First though, lunch. On your birthday you want to eat your favourite food, and the problem with this two-year-old is that there aren’t many grape-and-strawberry-yoghurt restaurants. But he does love…curry, of all things. So we found a fabulous curry house just off Covent Garden and had a grand old time. They had a children’s menu, and we introduced T to mango lassi, which as a combination of milkshake and yoghurt (two of his favourite things) blew his tiny mind wide open.

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Heart-eyes emoji may be inserted here.

We will pass over the Tube trains we took on the hottest day of the year. Nothing like marinating in a sardine-tin sauna, air shimmering with the sweat of strangers, hanging on to two overheated and angry boys for dear life.

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H, I bless the day you got yourself a photo face. HAHA.

It all got better once we got to the Emirites cable car. It was like stepping into another world: cool breeze, open sky, and the blue Thames glittering ahead. And I don’t know if you’ve ever taken the cable car, but you MUST. If you have a day travel card you get a discounted ticket, and it is so, so worth doing. The views are incredible, and it’s just thrilling.

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At the other side we found a few splash pads next to the O2, and what looked like a worldwide Salvation Army convention enjoying the sun and spray. The boys were desperate to pull off their shoes and get wet, so we shrugged, and saved the museum for another day. They spent an hour running in and out of the water, soaking their clothes and cooling down before we headed home. Honestly, it was wonderful.

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Then on Sunday we had some family over for a little birthday tea (I am firm in my belief that it’s pointless to plan themed birthday extravaganzas before they can remember it). Most of the food was low-prep and easily done: veg and dips, fruit and chocolate fondue, scones and jam, chips and cookies. I found these brilliant watermelon napkins and cups at the supermarket, along with cocktail stick forks, which I found far too exciting for someone who claims to be an adult.

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The cake – oh, my giddy aunt – was an unmitigated disaster. I wanted to make the cinnamon roll cake we love, but in round tiers rather than a single tray. But the layers were too dense after baking, and became even more so after leaving them in the fridge overnight. The cream cheese frosting I’ve made before with no problems went through a terrifying cottage cheese stage, where the butter refused to mix properly into the rest. Then it wouldn’t set firm. Then there wasn’t enough to cover the cake. I’ve had many a cake horror before (you know this, loves) but never one in which, twenty minutes before guests arrived, I sat in a corner deep-breathing and saying ‘he has no birthday cake. HE HAS NO BIRTHDAY CAKE’.

Anyway, it slapped together with minutes to spare. Good enough for candles. And T was thrilled. He was getting the hang of this blowing-out-candles thing by this time, and kept trying to get it done before we’d finished singing ‘Happy Birthday’.

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That’s the main thing, isn’t it? Happy boy, covered in chocolate, running round the garden with a new helicopter. The balloons are still on the wall. We’re getting through the cake by heating it up into cinnamon roll pudding. The new toys and books are well worn already. It ain’t a bad life.

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Cakery Bakery: Cinnamon roll cake


I finished work on Friday. Not forever, but for long enough. Oh, it was like being let out of school before the long summer holiday, only with several hundred added Braxton Hicks. I bought a newborn car seat, in celebration (by heck do I know how to live). And then I made a cake.

It felt like a conquered mountain in itself, this cake. Baking is rather difficult at present, with a) Henry trying to get his tongue into the egg whites and b) all of this foetus to carry around. And I am generally obsessed with cinnamon rolls, but without a breadmaker can never be bothered to go through with them. Well, have a look at this: cinnamon roll cake, from The Girl Who Ate Everything (still working my way through her website. Still in love). It’s like a giant cinnamon roll, but without any dough palaver. Why didn’t anyone think of this before?

It didn’t go entirely smoothly, I admit. It started well: the cake mix is one of those wonderful throw-everything-in-a-bowl-and-press-go types, which always makes me happy. I used my free-standing mixer, but a handheld electric one would work just as well. That part is over and in a baking tin before you can say LITTLE BOY, PLEASE MOVE YOUR FACE AWAY FROM THAT EGG.

Then you prepare what the recipe calls topping, but is more like filling: cinnamon, soft butter, brown sugar and pecans all mixed together. My butter wasn’t quite soft enough, so I prepared the pecans separately, thinking it might be easier to whisk without them (it was). The instructions said to put tablespoonfuls of the filling on top of the cake mix, then use a knife to ‘marble’ it in. Well. My filling spoonfuls sat on top of the cake mix like daubs of cold peanut butter, and clearly weren’t going to marble anywhere at all. I ended up mashing them in any old how. It was messy, and left my cake looking like it had a bad case of acne (especially once I put the pecans on top), but we forged on.

Marbling [mashing]. Before and after.

Marbling [mashing]. Before and after.

Then came the real trouble. In the oven for 25-30 minutes, said the recipe. Which I did. I took the cake out, poked in a knife, and was utterly horrified when a lava-flow of grease came flooding out. I realised it was the butter/sugar solution, partying away on the inside. Who on earth would want to eat a grease cake?! I put it back in for another ten minutes. No grease this time, but lots of raw cake mix. Another ten minutes. And another ten. Thirty-five minutes after the recipe said it would be done, it was done. I wasn’t at all sure it would be edible, by this point.

Thank goodness for cream cheese frosting. The recipe gives instructions for a glaze that looks like a thin form of icing. But cinnamon rolls need cream cheese frosting, yes? It just feels right. I used this recipe, halved. It’s the sort of thing I can happily eat from the bowl, with a spatula. I would eat it on toast. I would probably lick it off a wall, to be honest, but for the time being it was jolly lovely on the cake.




The verdict, then:

Deliciousness: Do you know, after all that, it was wonderful. Extremely fluffy, gloriously messy and crumbly. I don’t know why it took half an hour longer in the oven than it should’ve done, but it didn’t suffer for it. The filling makes sandy little cinnamon blobs in the middle of every slice, and the frosting and pecans together are lovely.

Complexity: If I can work out the correct oven time, it’s a cinch: measure, mix, dump in a tin. So much easier than proper cinnamon rolls. Now I have an ominous feeling.

Washing-up pile: Two bowls and some cutlery. Nice and easy (not – um – that I actually did the clearing up. Thanks, kitchen wonders!).

Casualties:¬†Here is a life lesson – you don’t want to wipe a ladleful of sugar/butter/cinnamon out of a toddler’s face and hair. Ever. That stuff clings.

Oh gosh, it's not going to come off. Is it?

This was the moment I realised it wasn’t going to come off.

The recipe for cinnamon roll cake is here, and the frosting I used is at the bottom of the page here. Go go go!

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